Goose Délice with Monbazillac and Duck Foie Gras
Wonderful mix of foie gras and magret
The house of Besse, one of the best producer of foie gras, surprises us with this exceptional recipe, which brings together the tastes and textures of goose fillet, Monbazillac wine and duck foie gras. An marvellous product !
Serving suggestion : Leave the box for 24 hours in the refrigerator before serving. Just before serving, open both sides of the box and gently take out the contents. Slice using a very sharp knife.
Pork, goose breast 25%, duck foie gras 20%, poultry liver, eggs, Monbazillac wine 3%, salt, corn starch, pepper.